Asparagus Ragout with Cherry Tomatoes and Chervil Beurre Blanc
This recipe makes good use of spring's fresh white asparagus. Hans Rockenwagner, a German chef based in Los Angeles, shared the recipe with us as part of Lori Zimring De Mori's feature, "White...
Ingredients
- 2 lb. fresh white asparagus
- Salt
- 5 tbsp. fresh lemon juice
- 15 tbsp. butter
- 1 cup dry white wine
- 1 shallot, peeled and thinly sliced
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- Freshly ground white pepper
- Dash of Tabasco
- 3-4 tbsp. fresh chervil leaves
- 16-20 small red cherry tomatoes
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